https://www.bbcgoodfood.com/recipes/panzanella
| Ingredients · 1kg ripe mixed tomatoes, halved if small, quartered if large · 300g day-old sourdough or ciabatta, torn into large chunks · 100ml extra virgin olive oil · 50ml red wine vinegar · 1 small shallot · 50g tin anchovies · 100g black olives · large handful of basil |
| Instructions 1) Heat the oven to 180c. Put tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins. 2) Spread the chunks of bread out on a baking tray and toss with 1 tablespoon of the oil. Bake for 10-15 mins, or until lightly toasted. 3) In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil. |
Grand Prix Plates: A Culinary Tour of F1 Nations 
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